lol. I did that. Your going to have to be more specific. What are the sugars? Are you just changing the type of sugar or are you changing the amount of sugar as well?
Are you doing something like this:
http://faculty.clintoncc.suny.edu/facul ... ation1.htmIf your just changing sugars you'd expect yeast to perform better under certain sugars. If your changing concentration the fermentation of yeast will increase until a saturation point is reached.
To be honest I can't remember exactly what I did or what the results were, but i might be able to point you in the right direction.

Another question - As its almost the end of june i assume you have finished the experiments and writing the results up? Its weird because at the end of june im sure I had finished all my A2 exams, coursework etc.